Apple Pear And Macadamia Tarte Tatin Recipes

APPLE AND PEAR TARTE TATIN RECIPE

Steps:

• On a bench dusted with flour, roll out the puff pastry until it is just shy of 1/4 inch thick and completely covers the circumference of the 12-inch skillet that you will use for baking the tart tatin, ensuring that there is at least 1 inch of overhang all around the edge of the pan. Place the sheet of puff pastry on a parchment lined sheet tray in the fridge to relax for 30 minutes or more.
• Position the rack in the center of the oven and preheat the oven to 400°F. Place the frying pan over medium heat. Melt the butter in the pan, tilting it to evenly coat the bottom. Sprinkle the sugar over the butter and tilt the pan to evenly disperse the sugar. When the sugar just begins to melt and brown slightly, place the fruit in the pan. Saute the fruit on each side for two minutes, taking care not to dent the fruit on the round side that will face up in the final tart. The fruit should only be slightly cooked. Add the cider to deglaze the pan and position the fruit around the pan, packed tightly together, with the cut side facing up. Remove the pan from heat. Cover the top of the apples with the chilled pastry and tuck all of the overhanging dough down along the inside of the pan, so it creates a crust around the apples. Place the pan in the oven and bake for 20 minutes at 400°F, then reduce the temperature to 350°F and bake until the crust is a deep golden brown and very firm to the touch with the juices bubbling vigorously beneath the crust, about 20 minutes longer. Remove the tart from the oven and allow it to sit for one minute.
• Using oven mitts or kitchen towels, place an inverted plate of greater size than the pan over the top of the tart. Grasp the plate and hold it firmly against the pan. Working swiftly, invert the pan so that the plate is on the bottom and the tart is flipped with the fruit on top. Remove the pan and take caution, the juices from the fruit will be very hot. Allow them to drip out of the pan and onto the tart. Allow the tart to cool for 10 minutes before serving warm, or place in the oven for 5 minutes before serving.

PEAR TARTE TATIN

Steps:

• Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
• Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
• Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning - they won't - but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
• Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
• When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
• Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

APPLE TARTE TATIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.
• Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.
• Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.
• Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.
• Place crust on top of apples and tuck in edges around apples.
• Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

PEAR, APPLE AND CRANBERRY TARTE TATIN

Steps:

• This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine.
• To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling. Preheat oven to 375degreesF.
• To prepare filling: Toss pears and apple with lemon juice in a large bowl. Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top. Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering-take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat. Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork. Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.
• NUTRITION INFORMATION: Per serving: 274 calories; 12 g fat (6 g sat, 2 g mono); 23 mg cholesterol; 41 g carbohydrate; 3 g protein; 5 g fiber; 146 mg sodium; 135 mg potassium. Nutrition bonus: Iron (15% daily value). 2 1/2 Carbohydrate Servings Exchanges: 1 starch, 1 fruit, 1 carbohydrate (other), 2 fat
• TIP: Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.
• MAKE AHEAD TIP: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

MACADAMIA-PEAR TART

Steps:

• Preheat oven to 350f.
• Butter a 9 1/2" round ceramic tart or quiche pan.
• Combine flour 1/2 cup sugar,nuts, baking powder& salt.
• Stir milk, egg& vanilla until blended.
• Add to flour mixture& stir until smooth.
• Place each pear half, cut side down on a cutting board.
• Cut crosswise into 1/4" slices.
• Keep it in it's original shape and, using a spatula, place it in the buttered pan with the stem end facing toward the center.
• Repeat with remaining pears.
• Press pear halves to fan them slightly toward the center Pour batter over the pears, sprinkle tops with 1 tsp sugar.
• Bake 35-40 minutes or until golden and a toothpick comes out clean when inserted in the center Cool completely on a wire rack.
• Cover and refrigerate until well chilled, serve cold.

APPLE TARTE TATIN

Steps:

• Heat oven to 400 degrees. Core apples using a melon baller to retain the rounded shape of the apples. Rub apples with sliced lemons to prevent browning. Set aside.
• Over medium heat in a 10-inch cast-iron skillet, heat sugar and 1/4 cup water. Cook until it turns a rich golden color; swirling occasionally, about 6 to 7 minutes. Meanwhile, roll puff pastry in one direction out into a 14-inch circle on a lightly floured surface, about 1/8 inch thick. Brush off any excess flour with a pastry brush.
• Add butter to skillet. Once melted, add apples, rounded sides down, fitting as many into the skillet as possible. Remove from heat, and top apples with puff pastry. Fold edges under, and crimp slightly. Make two to three small cuts in puff pastry to allow the steam to escape. Place in oven for 10 minutes. Reduce heat to 375 degrees. and bake until pastry is golden brown, about 20 to 25 minutes.
• Remove from oven, and let cool about 2 minutes. Loosen edges with a knife. Carefully place a plate over the skillet and flip, inverting the tarte tatin. Serve warm or at room temperature.

MAPLE-PEAR TARTE TATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator.
• Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat.
• Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up.
• Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat.
• Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet.
• Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.